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Chocolate Terrine


An elegant dessert worthy of a fine restaurant takes just minutes to prepare. Be sure to make the terrine a day before you plan to serve it so you'll have adequate time to chill it and its raspberry sauce thoroughly.

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  • 13 oz (410 g) bittersweet chocolate, coarsely chopped
  • 4 oz (125 g) butter, at room temperature
  • 4 egg yolks
  • 2 1/2 oz (75 g) confectioner's sugar
  • 1/2 tsp ground cinnamon
  • 2 cups (500 ml) heavy cream, chilled
  • 2-3 drops vanilla
  • Berry Sauce
  • 1 cup (125 g) raspberries
  • 4 tbsp confectioner's sugar
  • 1 tbsp orange juice


Servings 12


Step 1

Melt chocolate in double boiler or microwave. Add butter and stir until smooth.

In a large bowl, using electric mixer on medium to high speed, beat the egg yolks with the confectioners' sugar and cinnamon until foamy. beat in the chocolate mixture; set aside to cool.

In a mixing bowl, whip the cream; add the vanilla extract and continue to whip until the cream forms soft peaks. Fold it into the chocolate mixture.

Line an 11-inch (28 cm) cake mold with waxed paper and pour in the batter. Cover and refrigerate for 12-24 hours.

To make the sauce, in a food processor, puree the raspberries. Pass through a fine meshed sieve into a bowl; discard the seeds. Stir in the sugar and the orange juice. Cover and refrigerate.

To serve, unmold. Serve sliced, with the sauce.


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